1 pint chocolate ice cream
3/4 cup sugar
1/3 cup water
pinch of cream of tartar
4 eggyolks
1 1/2 cups all-purpose cream
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1. Mold ice cream in a gelatin container.
2. Freeze.
3. Combine sugar, water and cream of tartar in a saucepan.
4. Bring to a boil and cook until syrup spins a thread.
5. Beat eggyolks until thick and lemoncolored.
6. Add syrup gradually while continuously beating.
7. Cook this mixture in a double boiler, stirring constantly until thick and smooth.
8. Chill.
9. Beat cream until double in volume. Fold the cream into the eggyolk mixture.
10. Pour over the molded ice cream.
11. Freeze.